Tuna Layer Salad - cooking recipe

Ingredients

2 to 4 (3 oz.) lime gelatin
8 envelopes unflavored gelatin
1 tsp. paprika
1 c. lemon juice
2 c. celery, chopped
2 c. mayonnaise
1 c. cold water
8 eggs, separated
4 tsp. dry mustard
4 tsp. salt
4 c. evaporated milk
4 cans tuna, drained and flaked

Preparation

Prepare lime gelatin.
Pour into large pan.
Refrigerate until firm.
Sprinkle unflavored gelatin over surface of cold water and let soften several minutes.
Beat egg yolk with salt, mustard and paprika in top of double boiler.
Add milk and lemon juice.
Cook over hot water until mixture thickens (5 or 7 minutes), stirring constantly.
Add softened gelatin to hot mixture and stir until dissolved.
Chill mixture until it begins to set.
Stir in tuna, green pepper and celery.
Fold in mayonnaise, then the egg whites beaten until stiff, but not dry.
Spoon mixture gently over lime gelatin.
Chill until tuna mixture is set (2 or 3 hours).